protein pancakes.

Here’s a simple and fluffy Protein Pancakes recipe that’s high in protein and perfect for breakfast or post-workout fuel 🥞💪

Ingredients (makes ~2–3 pancakes)

• ½ cup rolled oats (or oat flour)

• 1 scoop vanilla protein powder (about 25–30g protein)

• ½ tsp baking powder

• ½ tsp cinnamon (optional)

• Pinch of salt

• 1 egg

• ¼ cup milk (dairy or non-dairy)

• 1 tsp vanilla extract

• Optional: 1–2 tsp sweetener (honey, maple syrup, or stevia)

• Optional add-ins: blueberries, chocolate chips, or chopped nuts

Instructions

1. Blend dry ingredients

   • Mix oats, protein powder, baking powder, cinnamon, and salt.

   • If using whole oats, you can pulse in a blender for a finer texture.

2. Mix wet ingredients

   • In another bowl, whisk egg, milk, vanilla, and optional sweetener.

3. Combine

   • Stir wet ingredients into dry until smooth. Let batter sit 2–3 minutes to thicken.

4. Cook pancakes

   • Heat a non-stick skillet over medium heat, lightly greased.

   • Pour ¼ cup batter per pancake. Cook 2–3 minutes until bubbles form on top, then flip and cook 1–2 minutes more.

5. Serve

   • Top with fresh fruit, nut butter, yogurt, or a drizzle of maple syrup.

Tips

• For extra fluffiness, separate the egg, beat the white to stiff peaks, and fold in.

• Use casein protein powder if you want a thicker, creamier batter.

• Batter can be made ahead and stored in the fridge for 1 day.

I can also give a meal-prep version that makes 10–12 high-protein pancakes ready for the week if you want.